PENCIPTAAN KARYA MAKANAN BERUPA CHICKEN SPINACH ROLL WITH MUSHROOM SAUCE SEBAGAI KONTRIBUSI NYATA SELAMA PROSES MAGANG

Abstrak

Industri kuliner modern, Khususnya sektor perhotelan dan food service, menuntut tenaga kerja yang tidak hanya memahami teknik produksi makanan, tetapi juga mampu berinovasi dalam menciptakan produk baru yang berkualitas, bernilai gizi, dan memiliki daya jual tinggi. Kegiatan magang menjadi salah satu sarana implementasi pembelajaran berbasis praktik yang memungkinkan mahasiswa memberikan kontribusi nyata melalui penciptaan karya kuliner. Penelitian ini bertujuan untuk mendeskripsikan proses penciptaan karya makanan berupa Chicken Spinach Roll With Mushroom Sauce sebagai bentuk inovasi produk selama kegiatan magang, menjelaskan tahapan produksi, serta menganalisis hasil produk berdasarkan observasi deskriptif terhadap tampilan, tekstur, aroma, dan kesesuaian dengan standar industri. Metode penelitian yang digunakan adalah deskriptif kualitatif dengan pendekatan praktik langsung. Teknik pengumpulan data dilakukan melalui observasi, dokumentasi, dan evaluasi deskriptif selama proses produksi. Hasil penelitian menunjukkan bahwa produk Chicken Spinach Roll with Mushroom Sauce berhasil diciptakan melalui tahapan sistematis mulai dari perencanaan menu, pemilihan bahan baku, pengolahan, hingga penyajian. Produk ini memiliki karakteristik visual modern, tekstur yang baik, perpaduan rasa gurih dan creamy, serta berpotensi menjadi variasi menu di industri perhotelan. Penciptaan karya ini membuktikan bahwa kegiatan magang tidak hanya menjadi sarana pembelajaran teknis, tetapi juga media pengembangan kreativitas, profesionalisme, dan kontribusi nyata mahasiswa dalam bidang tata boga.

The modern culinary industry, particularly the hospitality and food service sectors, requires professionals who not only possess strong food production skills but are also capable of developing innovative, nutritious, and marketable culinary products. Industrial internships provide students with valuable opportunities to apply their academic knowledge in real-world settings while contributing through the creation of original culinary works. This study aims to describe the development process of a culinary product entitled Chicken Spinach Roll with Mushroom Sauce as an innovation created during an industrial internship. It also explains the production stages and analyzes the final product based on descriptive observations of its appearance, texture, aroma, and compliance with industry standards. This research employed a qualitative descriptive approach through direct practical implementation. Data were collected using observation, documentation, and descriptive evaluation throughout the production process. The findings indicate that Chicken Spinach Roll with Mushroom Sauce was successfully developed through a systematic process, including menu planning, ingredient selection, food preparation, cooking, and final presentation. The product demonstrates a modern visual appearance, a desirable texture, a well-balanced savory and creamy flavor, and strong potential to be incorporated into hotel food service menus. Furthermore, this culinary creation highlights that industrial internships serve not only as a platform for developing technical competencies but also as an effective medium for enhancing students' creativity, professionalism, and practical contributions to the culinary field